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I am stepping up a yeast starter using Propper Starter cans (for the first time). After completing the first starter (used distilled water) I cold crashed it. After decanting, I added another can of starter for the step up. However, it requires a full can of water to get to 1040. Being out of...

I use a Grainfather with the counter-flow chiller that comes with it. Recently I noticed that the hop spider I use cuts WAY back on the hop utilization. I now want to just throw the hops straight in. Don't want to use a bag or anything else. My plan is to whirlpool to avoid getting stuck before...

Do you remove your ball valve on the grainfather right where the flow control knob is to clean it after a brew day?

Okay-cool! I’ll give it (commando) a try. One less thing to clean. Probably help my aroma as well. Thanks!

Sorry, what is commando?

I use pellets. My guess is you are referring to whole hop?

That must be what it is. Nothing else makes sense. Never had that problem before. I use a Grainfather so I need to find a good way to use that much hops and not clog.

Recently brewed a IIPA. The problem is that it tastes overly sweet for my liking. What is confusing is that it fermented down to 1.009 and I went way high on the bittering! Can't figure it out. The bitterness ratio is 1.821. One thing I can say is that I use a SS hop spider as is shown below...

Sorry for late reply-yep, still available

One more suggestion is if you can go electric (such as using a Grainfather) you can brew right in the kitchen with the family around you.

I have several carboys I'm selling for pick up only: 6.5-7 gal 5 gal 3 gal 2.75 gal 2.75 gallon 3 different 1 gallon I need $50 for all of them I'm located in Valencia, CA

I'm finalizing the recipe for an upcoming porter. Looking for a real rich flavor, big body, but within the 5-6% range. Question: I've never pulled out a gallon during the boil and boiled it real hard elsewhere to obtain a more defined malliard reaction before returning it to the main boil. Does...

I'm finalizing the recipe for an upcoming porter. Looking for a real rich flavor, big body, but within the 5-6% range. Question: I've never pulled out a gallon during the boil and boiled it real hard elsewhere to obtain a more defined malliard reaction before returning it to the main boil. Does...

Can't find the private message option here but anyway: By the way-if you are a Ducks fan down near Anaheim, I'll bring you some brew sometime before a game. I have 1/2 season tickets this year. LGD!

I do as much prep as I can before brew day since prep can start and stop as needed for family. Sometimes this is spread over a couple of days. Then on brew day, I get up at 3-4 am so that by the time the kids are up and going I’m just about to start clean up. It’s not for everyone but it works...

Ummm, yeah! Why have I not been doing that? Well that was an obvious fix. Problem solved! Thanks

Just want to make sure I'm doing this right. I ferment in a keg with a blow off tube in a temp controlled chest freezer. Once all bubbling stops, I remove the blowoff and any fermentation that goes on from that point is closed. From that point when I take a gravity reading (after removing my...

I’d start with getting that temp down to 65. With WLP001 it’ll ferment it just fine. How are you measuring the temp? Inside out outside of the wort? If outside, it has probably been higher than 70 internally.

I have two brews (RIS and English Barley Wine) brewed 5 and 6 months ago. The RIS finished at 14% and the EBW @ 12%. I have them aging at 50 degrees. While the alcohol heat has mellowed (a little ways to go on the RIS) I'm not fully impressed with what I have here taste wise. It is hard to put a...

Thanks for the heads up. I was reading the above post and was thinking "who the hell is this?"